Instructions

• Preheat the oven to 425°F. Spray an 18×13-inch sheet pan with cooking spray.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
• Add the chopped medium onion and chopped medium green bell pepper to the skillet and cook about 3 minutes, until the onion begins to soften and becomes translucent.
• Add the 1 pound chicken breast (cut into small pieces), 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Stir to coat and cook 5–7 minutes, until the chicken is cooked through (no pink remains).
• Stir in the drained and rinsed 15-ounce can black beans and the drained and rinsed ¾ cup corn kernels. Cook an additional 2 minutes, until the beans and corn are heated through. Remove the skillet from heat.
• Arrange 6 large tortillas around the edges of the prepared sheet pan so each tortilla hangs about halfway over the pan edge, leaving a gap in the center. Place 1 large tortilla in the bottom center gap (7 tortillas placed total).
• Evenly spread the chicken–bean–corn mixture over the tortillas in the pan.
• Sprinkle 2 cups shredded Monterey Jack cheese and 1 cup shredded cheddar cheese evenly over the mixture.
• Place the remaining (8th) large tortilla in the center on top of the cheese.
• Carefully fold the 6 tortillas hanging over the edges toward the middle to cover the top. Place a second sheet pan on top of the folded tortillas and press down gently to compact the quesadilla.
• Bake with the top pan in place for 20 minutes. Remove the top pan and bake an additional 5 minutes, until the top is golden brown.
• Remove the sheet pan from the oven and let the quesadilla cool for a few minutes before cutting into servings. Serve warm.